For the scrambled eggs with chive sauce, first peel and finely chop the onion. Wash the bell bell pepper, remove the seeds and cut into small cubes. Beat the eggs and season with salt and pepper. Cut the chives for the packets and the sauce each into fine rolls.
Heat a little oil and sauté the onion in it. Add the peppers and sauté briefly until soft (they can still remain a little crunchy). Pour in eggs and sprinkle with chives. Allow to set and then scramble.
Roll out the puff pastry and cut into 8 squares. Place a slice of turkey ham on each and top with some scrambled eggs. Fold the puff pastry into parcels and brush with beaten egg, if desired, to help it hold together. Bake for a few minutes in a preheated oven at 180 °C until the puff pastry is crispy.
In the meantime, mix the ingredients for the chive sauce.
Serve the scrambled eggs with chive sauce.
The scrambled eggs with chive sauce also taste good in the vegetarian version without turkey ham. However, sautéed turkey breast cubes can also be mixed in. It goes well with a fresh salad.